Juliet Sear served up delicious rhubarb and custard cupcakes on This Morning.

The ingredients for the rhubarb filling are: 400g rhubarb, washed and chopped into 2” lengths and 65g golden caster sugar.

For the sponge: 250g salted butter, softened, 250g golden caster sugar, 1 tbsp vanilla bean paste, 5 medium free range eggs, 210g self raising flour, 40g custard powder and 1 tsp. baking powder.

For the crumble topping: 180g plain flour, 120g caster sugar and 90g slightly salted butter.

For the buttercream: 250g unsalted butter, softened, 500g unrefined icing sugar, 1 tsp. Vanilla bean paste, 40g custard powder and 2 tbs boiling water.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.